Mushroom and Caramelized Onion Tortilla Melts with Apple Salad

These tortilla melts are a crispy, cheesy twist on the classic quesadilla. Inside a golden tortilla, you’ll find a deeply savory blend of mushrooms and caramelized onions, plus a mix of cheddar and Monterey Jack cheese. A drizzle of lemony crema and a side of apple-studded salad complete the dish.

Ready in about 30 minutes, this recipe is perfect for a weeknight dinner that feels special. The combination of earthy mushrooms, sweet onions and tart apples creates a balanced meal that’s both satisfying and fresh.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Heat a drizzle of vegetable oil in a large pan over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, 7-9 minutes. If the onion starts to brown too quickly, lower the heat and add a splash of water.
2. Meanwhile, halve the lemon. Halve, core and thinly slice the apple. Trim and thinly slice the mushrooms. In a small bowl, combine the sour cream, ½ teaspoon of fry seasoning (1 teaspoon for 4 servings) and a squeeze of lemon juice to taste; season with salt and pepper. In a large bowl, toss the apple and mixed greens with a drizzle of olive oil and a squeeze of lemon juice; season with salt and pepper.
3. Once the onion is softened, add the mushrooms and 1 tablespoon of butter (2 tablespoons for 4 servings) to the pan. Cook, stirring occasionally, until the mushrooms are tender and the onion is caramelized, 2-4 minutes. Season with the remaining fry seasoning, salt and pepper. Add the mushroom stock concentrate and 2 tablespoons of water (4 tablespoons for 4 servings). Cook, stirring, until the liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. Turn off the heat and transfer the mixture to a plate. Wipe out the pan.
4. Place the tortillas on a clean work surface. Sprinkle evenly with cheddar cheese, then top with the mushroom filling and Monterey Jack cheese. Fold the tortillas in half to form the melts.
5. Heat a drizzle of vegetable oil in the same pan over medium-high heat. Working in batches if needed, add the tortilla melts and cook until golden brown on the first side, 1-2 minutes. Flip and cook for 1 minute more. Transfer to a paper-towel-lined plate.
6. Transfer the tortilla melts to a cutting board and slice each into three wedges. Divide the tortilla melts and salad between plates. Serve with the crema on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute the cheddar and Monterey Jack with other melting cheeses like mozzarella, provolone or a Mexican blend.

Can I make this recipe gluten-free?

Use gluten-free tortillas and ensure your stock concentrate and fry seasoning are gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store the tortilla melts and salad separately in airtight containers in the refrigerator. Reheat the melts in a pan or oven to maintain crispiness.